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–+ servings

Fig Lentil Soup

A unique and heartwarming soup featuring the sweet flavors of figs and chestnuts, perfect for cozy evenings.
Couverts6
Preparation 15 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • medium-size saucepan
  • Large-size saucepan
  • stirring spoon

Ingredients

For the Fig Spread:

  • 1 teaspoon extra-virgin olive oil
  • 1 small-size shallot finely minced
  • 2 tablespoons 42 g agave nectar
  • ⅓ cup 80 ml red wine
  • 1 teaspoon red wine vinegar
  • ½ teaspoon coarse sea salt
  • ½ teaspoon dried rosemary
  • 1 cup 170 g dried figs, stemmed and quartered
  • ½ cup 100 g roasted and ground chestnuts

For the Soup:

  • 1 tablespoon 15 ml extra-virgin olive oil
  • 1 cup 80 g chopped celery
  • 1 cup 128 g chopped carrot
  • ½ cup 80 g chopped red onion
  • 2 cloves garlic grated
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon ground white pepper to taste
  • 1 can 15 ounces, or 425 g tomato sauce
  • 45 ounces 1.3 l water
  • 1 tablespoon 17 g tomato paste
  • 1 cup 190 g uncooked brown or green lentils, rinsed and drained

Instructions

To make the fig spread:

  • In a medium saucepan, heat the olive oil over medium heat.
  • Add the shallot and cook until tender and fragrant.
  • Add the agave, wine, vinegar, salt, and rosemary.
  • Bring to a boil.
  • Stir in the figs, cover, and let simmer for 10 minutes.
  • Add the ground chestnuts, stir, and set aside.

To make the soup:

  • In a large saucepan, heat the olive oil over medium-high heat.
  • Add the celery, carrot, onion, and garlic.
  • Cook for 5 minutes until tender.
  • Add the salt, pepper, tomato sauce, water, tomato paste, and the prepared fig spread.
  • Stir well.
  • Bring to a boil and add the lentils.
  • Cover, reduce the heat, and simmer for 20 minutes, stirring occasionally until the lentils are tender.

Notes & Wine Advice

Serving Tip:

Pair with a side of crusty bread or a light salad for a complete meal. This soup also freezes well, so make extra for future cozy meals!

Wine Advice:

A Pinot Noir or Zinfandel would complement the richness of the lentils and the sweetness of the figs beautifully.

Nutrition values

Calories: 300 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 6 g | Sugar: 30 g
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Course; Main Course / Soup
Cuisine; United States
Diets; Dairy-Free / Gluten-Free / Vegan